Currant-Wild Garlic Pancakes
Currant-Wild Garlic Pancakes - The Austrian classic with a new look
Healthy, because
Even smarter
Nutritional values
So much for "heavy pastries": prepared in this way, the pancake is a filling, but in contrast to the sweet, fat original, it is full of vitamins and nutrients! Especially the vitamins from the B group, which are so important for nerves and muscles, are abundant.
Once the wild garlic season is over, you don't have to do without this delicacy: It also tastes great with other herbs or young, finely chopped garlic! A fruity salad with raspberry dressing goes well with the ramsons.
(Percentage of daily recommendation)
| Calorie | 558 cal. | (27 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 23.9 μg | (53 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 680 mg | (17 %) | ||
| Calcium | 376 mg | (38 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 262 mg |
Ingredients
- Ingredients
- 2 Tbsps Currants (about 30 grams)
- 2 eggs
- 5 ozs Spelt flour
- salt
- ¾ cup mineral water (carbonated)
- 3 Tbsps
- 1 bunch Wild garlic (about 50 grams)
- 4 tsps Canola oil
- 4 ozs Feta
- 1 tsp pink peppercorns
Kitchen utensils
Preparation steps
Soak the currants in a bowl with 50 ml (approximately 3 1/2 tablespoons) of hot water. Separate the eggs.
Mix flour with 1/2 teaspoon salt in a bowl, then gradually stir in the mineral water, milk and egg yolks. Let the batter rest for about 20 minutes.
Meanwhile, rinse wild garlic, shake dry, trim stems and cut into thin strips.
Drain currants. Beat egg whites until stiff and fold into the batter.
Heat 1 teaspoon canola oil in a non-stick pan over medium heat. Divide batter in half, then divide currants and wild garlic between the halves and stir to combine. Add half the batter and cook until set and golden brown, about 3 minutes.
Remove pancake, add another teaspoon canola oil to the pan, and add pancake back to pan to cook the other side until golden brown. Tear the pancakes into strips with 2 spatulas.
Place pancake strips in a baking dish and keep warm in preheated oven at 100°C (fan: Level 1: 80°C, gas) (approximately 200°F/convection 175°F). Repeat with remaining canola oil and batter.
Place the pancake strips on a plate. Pat dry the feta cheese and crumble with fingers over the strips. Sprinkle with peppercorns and serve.
